Ingredients: Directions:
Tag Archives: Gluten free
Sage Pesto
Ingredients: 3 cloves garlic, chopped 1/2 cup sunflower seeds 1 cup fresh sage, loosely packed 1 cup fresh Italian parsley 1/4 teaspoon salt 1/4 teaspoon black pepper 1/4 cup olive oil Directions: Mince the garlic and the sunflower seeds in a small food processor. Chop the sage and parsley by hand then add with theContinue reading “Sage Pesto”
Herbed Potato Salad
Ingredients: 2 pounds baby red potatoes, skin on 3 cloves garlic Kosher salt 2 tablespoons minced fresh parsley 1 tablespoon minced fresh dill 1 tablespoon minced fresh tarragon 1 Fresno chile, seeds removed and finely chopped 1 tablespoon minced fresh chives Mustard Vinaigrette: 2 tablespoons finely-minced shallot 1 tablespoons chardonnay vinegar 1 tablespoon lemon juiceContinue reading “Herbed Potato Salad”
Creamy Tarragon Chicken
Ingredients: 2 tablespoons olive oil 4 chicken breast fillets 1 large shallot, finely chopped 2 garlic cloves, minced 1 tablespoon flour 3/4 cup chicken stock 1/2 cup heavy whipping cream 1 tablespoon fresh tarragon, finely chopped Italian parsley, finely chopped Kosher salt and ground black pepper Directions: Heat the oil in a large skillet overContinue reading “Creamy Tarragon Chicken”
Garlic and Oregano Green Beans
Ingredients: 1 Tbsp olive oil 4 cups green beans, trimmed & halved 2 cloves garlic, minced 1-2 Tbsp fresh oregano leaves, roughly chopped Kosher salt and ground black pepper, to taste Directions: Heat oil in a medium skillet over medium heat. Add green beans, oregano, garlic, salt and pepper. Sauté for 5 minutes, stirring occasionally.Continue reading “Garlic and Oregano Green Beans”
Napa Cabbage and Cucumber Salad
Ingredients: 1 small head of Napa cabbage, thinly sliced 1 small cucumber, quartered lengthwise and sliced 1 -2 scallions, thinly sliced 1 cup roughly chopped cilantro 2 limes, juiced 2 Tbsp sesame oil 1 tsp agave or honey 1/2 tsp kosher salt 1/2 tsp red pepper flakes Directions: For the dressing; in a small bowlContinue reading “Napa Cabbage and Cucumber Salad”
Pickled Spicy Pineapple
Ingredients: 1 1/4 cups apple cider vinegar 1 1/4 cups water 2 tablespoons sugar 1 teaspoon kosher salt 1/2 teaspoon black peppercorns 1 small bay leaf 1 teaspoon red chile flakes 3/4-a whole of a pineapple, cut into spears to fit your jar or quart plastic container Directions: In a medium saucepan over medium-high heat,Continue reading “Pickled Spicy Pineapple”
Kale Pesto Quinoa with Grilled Vegetables
Ingredients: 1 cup uncooked quinoa 1 1/2 cups vegetable broth 1 medium zucchini, ends cut off and cut in half lengthwise 3 Roma tomatoes, halved and seeded 1 large jalapeño, cut lengthwise and seeded 1 small red onion, halved 2 Tbsp olive oil Kosher salt and ground black pepper Freak Flag Organics, Kale Pesto 1/4Continue reading “Kale Pesto Quinoa with Grilled Vegetables”
Coconut Lime Rice
Ingredients: 1 16oz container Freak Flag Organics, Coconut Chicken Bone Broth 1 cup uncooked, long grain rice 1/4 cup fresh lime juice Directions: In a large sauce pan, add the broth and rice. Bring to a boil. Reduce heat and simmer according to package directions, stirring occasionally. Usually about 20 minutes. When rice is cooked,Continue reading “Coconut Lime Rice”
Butter Lettuce Salad with Pear and Feta
Ingredients: 1/2 cup olive oil 3 Tbsp sherry vinegar Juice of one lemon 1/2 tsp garlic powder Kosher salt and ground black pepper 1 head butter lettuce, chopped 1 ripe pear, thinly sliced 2 oz feta cheese, crumbled 2 Tbsp sunflower seeds Directions: To make the vinaigrette: In a screw top jar or salad shaker,Continue reading “Butter Lettuce Salad with Pear and Feta”
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